The BEST Tzatziki Sauce Sauce Recipe - Self Proclaimed Foodie (2024)

FAQs

What does everyone use tzatziki for I just discovered it's delicious? ›

Greeks usually eat tzatziki with bread, it is also used for the famous souvlaki wrapped in a pita and ofcourse in gyros. Almost all Greeks love dipping bread and Greek fries in tzatziki that is served at every traditional restaurant.

Salt – Without this, your tzatziki will taste very bland! I like sea salt but table would work just as well. Dill – You could also use mint but I prefer dill's pickle like flavour. It works so well in creamy dips and sauces!

Tzatziki is a salted yogurt and cucumber dip that's made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and herbs. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt.

Tzatziki makes a very nice condiment for gyros or kebabs. It goes very well with pork or lamb. It's also very nice served as a dip with pita bread triangles.

A thick Greek yogurt is the most traditional option – bonus points if you strain it through a cheesecloth!

Eating tzatziki can help add a variety of healthy nutrients to your daily diet, maintain a robust microbial system, and maintain blood glucose levels. If you suffer from high blood pressure, use tzatziki often as it contains less sodium and carbs than hummus.

If you want to know more about this sauce, here are some historical and fun facts about it. Tzatziki started back in the Ottoman Empire. During this time, India loved their raita, a yogurt-based dip. They were also led by the Persian class, who loved the Indian rice dish called the biryani.

It is also delicious on its own paired with fresh or blanched vegetables or whole grain crackers! Tzatziki is hard to spell, but easy to enjoy! This traditional Greek dip, spread, or sauce is delicious on sandwiches, wraps, salads, bowls, fish, chicken – you name it!

What country invented tzatziki? ›

More than any other nation in the Ottoman Empire, the Greeks enjoyed this dish immensely. However, they also experimented with this classic cucumber and yogurt dip until its Indian roots were almost invisible. Tzatziki (derived from the Turkish word cacık) was born.

Pro Tip: Getting rid of excess cucumber juice is important so that your tzatziki sauce isn't watery the next day. You'll be amazed how much liquid you can strain off. Cheesecloth is the most effective way, but you can also squeeze by the fistful over a strainer.

You can thicken it by placing a piece of cheesecloth over the top of a wide mouthed jar and holding it in place with some rubber bands. Fill the cheesecloth with your sauce, cover it with plastic wrap and refrigerate overnight. The excess water will drain out and the sauce will be thicker.

Add some lemon juice if the recipe allows. Add some cane sugar, maple syrup or honey to the lemon juice if necessary to reduce the acidity. Lemon juice not only reduces the 'heat', or 'bite' and breath-smell of garlic but also softens the taste.

It's incredible popular in Greece where it's slathered on top of just about everything. You can serve it up with crudités or pita as an appetizer / snack or serve it alongside some skewered chicken, veggies, fish or meat as a dip for a main course. It's bright and tangy and perfect for summer.

Greece. Greek-style tzatziki sauce is commonly served as a meze, to be eaten with bread, fried eggplant, or zucchini.

For the uninitiated, tzatziki is a yogurt-based dip that is laced with cucumber, garlic, lemon, and mint (dried or fresh, depending on who's making it). It's cooling and punchy and addictive. You'll most likely find it in a gyro or kebab of some sort, or as part of a meze.

Key ingredients in Tzatziki include yogurt, cucumber, garlic, olive oil, lemon juice, and fresh dill or mint. Tzatziki provides essential macronutrients, vitamins, and minerals to support overall health. This versatile sauce may boost heart health, improve gut health, and potentially lower the risk of diabetes.